Wild perennial arugula has a slightly stronger, more complex flavor and is slower growing than other arugula. Its peppery flavor adds a zing to salads but it is also delicious on pizza or as a pesto. Harvest as baby greens or grow to full size. A good container variety, and the flowers are edible, too! Recipe inside packet for wild arugula and walnut pesto.
Botanical Name: Diplotaxis tenuifolia
Days to Maturity: 30–50 days
Native: Asia and Europe
Plant Dimensions: 12″–24″ tall at maturity
Variety Information: 2″–6″ dark green, deeply lobed leaves with four to ten small lateral lobes and a large terminal lobe. Shaped much like an elongated oak leaf, with a distinct red midrib and veins. Flavor can be described as rich and peppery. Edible flowers are yellow.
Attributes: Good for Containers
When to Sow Outside: RECOMMENDED. 2 to 4 weeks before your average last frost date, when soil temperature is at least 40°F; ideally 50°–70°F. Successive Sowings: Every 3 weeks until 4 to 6 weeks before your average first fall frost date. Mild Climates: Sow in fall for winter harvest.
When to Start Inside: Not recommended.
Days to Emerge: 10–15 days
Seed Depth: ¼
Seed Spacing: A group of 6 seeds every 6″
Thinning: When ½” tall, thin to 1 every 6″
Harvesting: For the mildest, best-tasting baby greens, pick leaves when 2″-“4” long. Pick individually or cut off the plant at ground level. For the best flavor, harvest before plant begins to flower, unless you plan to eat the flowers.